こまこめ
Sake from Otoaicho, Fukuoka Prefecture
Memories of 🍶 Mushroom Sake
🔢Series "3"-1
[🍄🟫-4]
Japanese>English
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こまこめ
Sake from Chigashimachi, Tottori Prefecture
🌾 Sake rice produced in Chigashimachi is used
Rice polishing ratio: 55
Alcohol content: 15
Sake meter degree: +9.5
Using Kyokai No.9 yeast
🍶At room temperature, it tastes like you are drinking sake! At room temperature, it tastes like you're drinking sake! Warmed up, it is mellow and goes down a treat. The bouquet with mushrooms is a surprising idea, colorful and beautiful.
［🍄🟫-3]
⛲️ Izumi-4
Japanese>English
Niseko活性酒 えぞの誉
こまこめ
Sake in Kutchan Town, Hokkaido
Series 🔢 "2"-2
［Niseko drinking and happy memories.]
Japanese>English
こまこめ
Sake from Eiheiji Town, Fukui Prefecture
［Memories of Hakuryu]
Japanese>English
こまこめ
Sake from Omachi City, Nagano Prefecture
［Memories of Hakuba Nishiki]
Japanese>English
こまこめ
Sake from Kobe City, Hyogo Prefecture
🍶The warmed sake is always safe and stable.
Japanese>English
こまこめ
Sake from Eiheiji Town, Fukui Prefecture
🤍White-5
Sake 🐉-2
［Memories of Eiheiji Hakuryu]
Japanese>English
こまこめ
Sake from Eiheiji-cho, Fukui Prefecture
Rice: 100% Yamadanishiki (produced in Eiheiji-machi, Fukui Prefecture)
Rice polishing ratio: 60
Alcohol content: 15.5
It is 🍶 mild and delicious. It can be served at room temperature or warmed up with grilled saury, chestnuts, and shiitake mushrooms.
This is one of the bottles we collected as part of the chestnut pattern series, but it also has mushrooms on it. So, we will continue with the mushroom series: 🍄🟫
［-4]
［🍄🟫-2]
Japanese>English
こまこめ
Sake from Omachi City, Nagano Prefecture
Rice used: 100% Hitogokochi grown in Nagano Prefecture
Rice polishing ratio: 65
Alcohol content: 15%.
Kuri-ume is a reddish brown color like the skin of chestnuts. It is a beautiful traditional Japanese color.
The mild aroma and mellow flavor of the rice, which is the result of a summer of slow maturation. It is a junmai sake that is perfect as a mid-meal drink to complement the flavors of autumn."
🍶 Mellow. Delicious at all temperatures, and gradually enjoy it while grilling saury, mushrooms, and chestnuts.
🤍White-4
🏇-1
broiled-2
［🌰-3]
Japanese>English
こまこめ
Hachinohe City, Aomori Prefecture
［Memories of Nyukoku]
Japanese>English
こまこめ
Hachinohe City, Aomori Prefecture, Japan
Rice polishing ratio: 65
Alcohol content: 16%.
🍶You can see 🌰 in the illustration and add it to the chestnut label series. Heating it up after chilling it or bringing it to room temperature gives it a sinking taste that cannot be turned back to lower temperatures anymore.
🐿️-1
[🌰-2]
Japanese>English
こまこめ
Sake from Misato Town, Akita Prefecture
Rice: 100% Yamadanishiki
Rice polishing ratio: 60
Alcohol content: 16%.
Yeast: KA-4
A perfect match with rice dishes.
🍶 A little tangy on the tongue, with a clean taste. I thought the label was fireworks, but it was chestnuts. So, we are starting a chestnut label series 🌰 to continue the fireworks pattern collection.
Yellow-1
［Yellow-1]
Japanese>English
こまこめ
Sake from Sabae City, Fukui Prefecture
Rice used: Yamadanishiki grown under contract in Hyogo Prefecture's special A district, Gohyakumangoku grown in Fukui Prefecture
Rice polishing ratio: 55
Alcohol content: 15% alcohol by volume
It is pleasantly good lukewarm. The saury and shiitake mushrooms make it even better.
Japanese>English
こまこめ
Sake from Aizuwakamatsu City, Fukushima Prefecture
Rice polishing ratio: 55
Alcohol content: 14%.
Sake degree: +1
Acidity: 1.5
We hope this sake will gently soothe you on a hot summer day, before a meal, or during relaxation."
🍶The cool appearance, lovely goldfish picture, and swetly delicious memories. That is exactly how it gently soothed me during my relaxing time on a hot summer day.
［Memories of Aizu Chusho.]
Japanese>English
こまこめ
Sake from Aizuwakamatsu City, Fukushima Prefecture
Rice used: 100% Yumeko
Alcohol content: 15% alcohol by volume
Rice polishing ratio: 55
Sake degree: +3
Acidity: 1.3
A Taste of Fukushima" brewed with Fukushima Prefecture's "Yumekoka" rice suitable for sake brewing and "Utsukushima Yume Yeast".
🍶It is refreshing and goes well with meals. Shiitake mushrooms go well with it.
Japanese>English
こまこめ
Sake from Yurihonjo City, Akita Prefecture
🌾 Rice used: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 55
Yeast used: In-house yeast
Alcohol content: 16%.
This is the third time in the past few months 🍶 due to a connection.
Japanese>English
こまこめ
Sake in Kobe City, Hyogo Prefecture
After a long time 🍶.
Japanese>English
こまこめ
Sake from Omachi City, Nagano Prefecture
Rice used: 100% Hitogochi
Rice polishing ratio: 59
Alcohol content: 17%.
Sake degree: +3
Acidity: 2.3
Amino acidity: 1.8
Yeast: Association No. 701
🍶 A little tangy, with a variety of flavors in stages from the moment it enters the mouth to the lingering aftertaste after swallowing. It is a delicious sake that should be savored in small sips.
［Beian Daikoku Special_5/5]
Japanese>English
こまこめ
Sake from Omachi City, Nagano Prefecture
Rice: Hitogokochi produced in Nagano Prefecture
Rice polishing ratio: 59
Alcohol content: 15
The flavor is so good that you can't stop drinking it when it is heated to 🍶.
［Beian Daikoku Special_4/5]
Japanese>English
こまこめ
Sake from Omachi City, Nagano Prefecture
Rice polishing ratio: 55
Alcohol content: 15
We are always thinking about how we can help make people happy.
🍶It is good at room temperature 🍁.
［Beian Daikoku Special_3/5]
Japanese>English